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Zippy Chicken Wraps

 Zippy Chicken Wraps
"This is a nice sandwich for hot summer days or picnics," says Jackie Smulski of Lyons, Illinois. "If you're in a hurry, you can use pre-cooked chicken tenders."
4 ServingsPrep/Total Time: 30 min.


  • 1/2 pound boneless skinless chicken breast, cut into thin slices
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Dash cayenne pepper
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 2 green onions, thinly sliced
  • 4 flour tortillas (8 inches), room temperature
  • Sliced avocado, sliced ripe olives and salsa


  • In a large skillet, saute the chicken in butter until no longer pink.
  • Add the garlic, chili powder, cumin and cayenne; cook and stir until
  • heated through. Remove from the heat; cool.
  • In a small bowl, beat the cream cheese, cheddar cheese and sour cream
  • until blended. Stir in the chicken, tomatoes and onions.
  • Spoon 1/2 cup chicken mixture down the center of each tortilla; top
  • with avocado and olives. Fold sides over filling and secure with a
  • toothpick if desired. Serve with salsa. Yield: 4 servings.

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Zippy Chicken Wraps (continued)

Nutritional Facts: 1 serving (1 each) equals 404 calories, 21 g fat (12 g saturated fat), 87 mg cholesterol, 753 mg sodium, 31 g carbohydrate, 1 g fiber, 22 g protein.